The Bilona method is one of the oldest and purest ways of making ghee, rooted in traditional Ayurvedic practices. Unlike modern commercial methods that prioritize speed and quantity, the Bilona process focuses on quality, purity, and nutrition. This age-old, labor-intensive technique preserves the natural aroma, vitamins, and healing properties of ghee—making it truly golden and medicinal.
In this blog, you’ll learn everything you need to make authentic Bilona Ghee at home, including step-by-step instructions, pro tips, the science behind the process, and common mistakes to avoid.
What Is the Bilona Method?
The Bilona method is an ancient Indian technique of making ghee by hand-churning curd (dahi) from A2 milk of desi cows. The process is slow and carefully controlled to preserve natural nutrients.
Traditional Bilona Steps:
- Boiling raw A2 cow milk
- Making curd from the milk
- Hand-churning the curd to obtain makhan (butter)
- Heating the butter on low flame to convert it into ghee
This method produces A2 Bilona Ghee, known for medicinal value in Ayurveda.
Why Choose Bilona Ghee?
Bilona ghee is considered superior to factory-made ghee because:
✔ Made from A2 cow milk
✔ Hand-churned, not machine-whipped
✔ Rich in vitamins A, D, E, K
✔ Contains healthy omega fatty acids
✔ Easy to digest
✔ Supports immunity and gut health
✔ Ideal for skin, hair, and Ayurvedic therapies
The slow process helps preserve the nutritional integrity, giving the ghee its distinct golden color and earthy aroma.
Ingredients You Will Need
To make Bilona ghee at home, you only need three basic things:
- 2–5 liters of A2 cow milk (desi cow milk works best)
- Starter culture / curd (a spoon of fresh curd)
- A wooden churner (Bilona) or a hand blender
(Optional but recommended: Mud pot for boiling milk and brass pot for heating ghee)
Equipment Required
- Heavy-bottom kadhai or brass vessel
- Pot for curd fermentation
- Wooden churner (mathni)
- Fine strainer or muslin cloth
- Clean glass jar for storing ghee
Step-by-Step Guide: How to Make Bilona Ghee at Home
Below is a detailed, simple-to-follow method.
Step 1: Boil the Milk
Heat 2–5 liters of A2 cow milk on medium flame until it boils.
Let it cool down to a warm temperature (slightly warmer than room temperature).
Why this step matters:
Boiling kills unwanted bacteria, and cooling helps curd ferment properly.
Pro Tip: Use a mud or brass pot for authentic flavor.
Step 2: Prepare the Curd
Once the milk is warm, add 1–2 tablespoons of fresh curd and mix well.
Cover the pot and leave it in a warm place for 8–10 hours or overnight.
Outcome: A thick, creamy curd forms.
Tip: Do not refrigerate. Fermentation must happen naturally.
Step 3: Hand-Churn the Curd (Bilona Process)
Transfer the curd into a deep pot.
Use a wooden churner (mathni) to churn the curd in both clockwise and anticlockwise directions.
After 10–15 minutes, you will notice:
- Buttermilk separating
- White/yellow lumps forming (this is makhan)
Gather and collect the makhan.
Alternate method:
If you don’t have a wooden churner, use a hand blender at low speed (traditional churning gives best results).
Step 4: Wash the Makhan
Rinse the collected butter (makhan) in cold water to remove leftover buttermilk.
This step ensures the ghee does not burn or have a sour smell later.
Step 5: Heat the Makhan to Make Ghee
Place the washed makhan in a brass or heavy-bottom kadhai.
Heat on low flame.
As the makhan melts, it slowly turns into:
- Liquid butter
- Then golden ghee
- Milk solids settle at the bottom
Continue heating until:
- The ghee turns clear
- The milk solids become brownish
- A rich aroma fills the kitchen
This is your pure Bilona Ghee.
Step 6: Strain and Store
Turn off the heat and let it cool slightly.
Strain the ghee using a muslin cloth or fine strainer.
Store it in a clean, dry glass jar.
Shelf Life: Up to 12 months (even without refrigeration)
Signs Your Bilona Ghee Is Perfect
You will know your ghee is pure if:
✔ It has a rich golden color
✔ It has granules when cooled
✔ It has a nutty, pleasant aroma
✔ It solidifies slightly in winter
✔ Tastes creamy, earthy, and smooth
Health Benefits of Bilona Ghee
Authentic Bilona Ghee has a wide range of benefits:
1. Improves Digestion
Enhances gut health, boosts metabolism, and aids bowel movement.
2. Strengthens Immunity
Rich in antioxidants and good fats.
3. Good for Skin & Hair
Deeply moisturizes, heals dryness, and enhances glow.
4. Supports Brain & Memory
Ayurveda links ghee to better concentration and calmness.
5. Ideal for Cooking
High smoke point, making it perfect for frying, tempering, and daily cooking.
Common Mistakes to Avoid
❌ Do not overheat the ghee — it will burn.
❌ Do not skip washing the makhan — ghee will spoil faster.
❌ Do not use refrigerated curd.
❌ Do not churn hot curd — it will not separate well.
❌ Avoid using thin aluminum vessels — they burn easily.
How Much Milk Do You Need to Make Ghee?
On average:
- 1 liter milk → 40–50g ghee
- 5 liters milk → 200–250g ghee
(This varies depending on cow breed and milk fat.)
Frequently Asked Questions
1. Can I use buffalo milk?
Yes, but A2 cow milk makes the most authentic Bilona ghee.
2. Can I skip the curd-making step?
No, true Bilona ghee must be made from curd, not cream.
3. Why is Bilona ghee more expensive?
Because it requires more milk, more labor, and time.
4. Does Bilona ghee taste different?
Yes—it’s richer, more aromatic, and more soothing than regular ghee.
Final Thoughts
The Bilona method is not just a technique—it’s a legacy. Making ghee this way connects you with the purity, simplicity, and wisdom of ancient Indian traditions. Whether you use it for cooking, skincare, or wellness rituals, Bilona ghee brings unbeatable nutrition and authenticity.
Making it at home may take time, but the final result is worth every minute.